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Pumpkin Pound Cake With French Vanilla Ice Cream Recipe
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Eggs||4 Large (At Room Temperature)|
|Unsalted butter||1 Cup (16 tbs) (At Room Temperature)|
|Bourbon whiskey/2 teaspoons pure vanilla extract||1 Tablespoon|
|Packed brown sugar||2 Cup (32 tbs)|
|Unsweetened pumpkin puree||1 Cup (16 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|French vanilla ice cream||1 Quart|
Serving size: Complete recipe
Calories 6306 Calories from Fat 2343
% Daily Value*
Total Fat 263 g404.4%
Saturated Fat 156.3 g781.5%
Trans Fat 1.5 g
Cholesterol 1481.1 mg
Sodium 2385.4 mg99.4%
Total Carbohydrates 926 g308.5%
Dietary Fiber 51.9 g207.4%
Sugars 584.9 g
Protein 97 g194.3%
Vitamin A 763.4% Vitamin C 18.1%
Calcium 197.1% Iron 69.5%
*Based on a 2000 Calorie diet
Butter a 10-inch tube pan or 12-cup Bundt pan. (Use the nonstick kind, if you have one.) Sift together the flour, baking powder, salt, ginger, nutmeg, cloves, cinnamon, and cardamom.
Separate the eggs, putting the yolks in a small bowl, and the whites in a large mixing bowl.
In a large bowl, using an electric mixer, cream the butter on medium speed until it is smooth, about 1 minute.
Pour the bourbon or vanilla over the brown sugar.
Reduce the mixer speed to low, and slowly add the brown sugar, about 1/2 cup at a time.
When all the sugar has been added, stop the mixer, scrape down the sides, and continue to cream the mixture until light and fluffy, about 3 to 4 minutes.
Use a fork to lightly beat the egg yolks; then, on low speed, add them to the butter-sugar mixture 1 tablespoon at a time.
Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute.
Add the pumpkin puree and beat on low speed, until smooth.